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Lemon Honey Granita

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Lemon Honey Granita recipe adapted from Marguerite Patten BBC cookery show.
Ingredients
  Lemons 4 Large (or 6 medium size)
  Water 4 Tablespoon (add more if needed)
  Thin honey 2 Tablespoon
  Caster sugar 2 Ounce (50 gram)
  Fresh bay leaf/1 lemon balm sprig 1
  Low fat yogurt 3⁄4 Pint (450 milliliter)
Directions

A granita is the name given to the type of ice in which the mixture forms small granules.
It is very refreshing.
Cut a slice from each lemon; check that you leave the side of the fruit, which enables it to stand upright, intact.
Carefully scoop out all the pulp and juice with a teaspoon; do this over a basin, so no juice is wasted.
Discard any white pith, skin and pips from the fruit removed.
Sieve or liquidize the pulp and juice.
You need 150 ml/1/4 pint.
If there is less than this, dilute with extra water.
Cut out extra pith from the lemon cases and from the slices removed.
Cover.
Put the 4 tablespoons water into a pan with the honey, sugar and bay leaf or balm.
Stir over a low heat until the sugar has dissolved, then allow to become quite cold.
Blend with the lemon puree and the yogurt: or fromage frais.
Do not remove the herb at this stage.
Pour into a freezing tray or shallow dish and leave until lightly frozen, then gently fork the mixture and remove the herb.
Freeze again for a short time, until sufficiently firm to spoon into the lemon cases.
Decorate with the slices of lemon and place the fruit in the freezer.
Always remove from the freezer about 20 minutes before required and keep in the refrigerator.

Recipe Summary

Cuisine: 
European
Course: 
Dessert
Method: 
Blending

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